Category: chicken

Categories
cheesecake chicken enchilada maindish mexican

Creamy Salsa Verde Chicken Enchiladas


These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving!

SERVINGS: 8 ENCHILADAS

Ingredients
  • 2 Tablespoons butter
  • 1 cup onion,, diced
  • 2 garlic cloves,, minced
  • 1 (8 oz) package cream cheese, softened
  • 1 (10 oz) can drained Rotel tomatoes OR 1 (4 oz) can diced green chiles
  • 2 cups cooked,, chopped chicken breasts
  • 8 medium sized flour tortillas
  • 1 (16 oz) jar green salsa
  • 2 cups shredded Mexican cheese

Instructions
  1. Preheat oven to 350 degrees. Spray a 9×13 baking pan with cooking spray and set aside.
  2. Melt butter in large skillet over medium heat. Add onion and cook for five minutes, until softened. Add in garlic and cook for 1 minute more, until fragrant.
  3. Stir in cream cheese, green chiles, and chicken. Reduce heat to medium-low mixing constantly until cream cheese is melted and mixture is combined.
  4. Pour a small amount of green salsa (about a 1/4 cup) into the bottom of prepared baking dish.
  5. Divide filling evenly between 8 tortillas, about 1/3 cup each. Roll tortillas and place them seam side down in the pan. Cover enchiladas with the remaining salsa and sprinkle with cheese. Cover pan with foil and bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly. Sprinkle with chopped cilantro and serve with sliced avocado.

For full information kindly visit belleofthekitchen.com.
Categories
chicken dinner mushroom

Garlic Mushroom Chicken Thighs

Golden seared chicken thighs in a delicious, buttery garlic mushroom sauce with a sprinkle of herbs is THE weeknight dinner everyone raves about! Serve over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles! 

Servings: 6 people

Ingredients
For The Chicken:
  • 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
  • 1 teaspoon each onion powder and garlic powder
  • 1/2 teaspoon each of dried thyme and rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons olive oil

For The Sauce:
  • 1 tablespoon butter
  • 8 ounces (250 g) sliced brown mushrooms
  • 4 cloves garlic, minced (or 1 tablespoon minced garlic)
  • 1 tablespoon fresh chopped parsley
  • 1/2 – 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)
Instructions

  1. Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
  2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
  3. To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
  4. Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.


For full instructions kindly visit cafedelites.com.

Categories
chicken dinner maindish

Creamy Garlic Herb Chicken Recipe

Pan-seared chicken breasts prepared with a creamy, garlicky herb sauce. Flavorful, quick weeknight dinner prepared in one pan and in 30 minutes!

Servings: 4 Serves

Ingredients
FOR THE CHICKEN BREASTS
  • 1 pound (about 4) boneless skinless chicken breasts
  • 1/2 teaspoon garlic powder
  • salt and fresh ground pepper, to taste
  • 2 tablespoons olive oil

FOR THE CREAM SAUCE
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 2 teaspoons all-purpose flour
  • 1 cup 2% milk
  • 4 ounces low fat cream cheese, cut up into cubes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • freshly shredded parmesan cheese, for garnish (optional)
  • chopped fresh parsley, for garnish (optional)

Instructions
FOR THE CHICKEN BREASTS

  1. Season chicken breasts with garlic powder, salt, and pepper.
  2. Heat olive oil over medium-high heat in a large skillet.
  3. Add chicken to the skillet and cook for 6 to 8 minutes, undisturbed.
  4. Flip the chicken breasts and continue to cook for about 6 more minutes, or until thoroughly cooked through.
  5. Remove chicken from skillet and set aside.

FOR THE CREAM SAUCE

  1. Return skillet to heat and melt the butter.
  2. Stir in garlic and cook for around 30 seconds, or until fragrant.
  3. Sprinkle flour over garlic, and continue to stir constantly for 20 seconds.
  4. Whisk in milk.
  5. Add cream cheese, and continue to whisk until cream cheese melts.
  6. Stir in basil, oregano, and thyme; let sauce come to a slow simmer.
  7. Return chicken to the skillet and continue to cook for 1 minute, or until heated through.
  8. Spoon sauce over chicken.
  9. Sprinkle with parmesan cheese and parsley.
  10. Serve.


For full information kindly visit diethood.com.

Categories
chicken dinner lunch maindish

SKILLET CREAMY GARLIC CHICKEN WITH BROCCOLI

We used chicken breast for the recipe, but it can easily be made with chicken thighs or legs. If you like more sauce, add an extra can of condensed cream of chicken soup and additional 3/4 cup of water. You’ll have double the sauce! Make sure to season more with salt and pepper. 

Servings: 6 servings

Ingredients

  • 2 pounds (907 g) boneless chicken breasts
  • kosher salt , to taste
  • fresh cracked black pepper , to taste
  • 1/2 teaspoon (2.5 ml) paprika
  • 4 tablespoons (60 g) butter, divided
  • 4-5 cloves (4-5 cloves) garlic , minced
  • 10.5 ounces (298 g) (1 can) Condensed Cream of Chicken Soup , or more if needed
  • 1 cup (240 ml) water
  • 2 to 3 cups (480-710 ml) chopped broccoli
  • 1 teaspoon (5 ml) chopped fresh parsley
  • lemon wedges , optional
  • Serve with rice or pasta

Instructions 

  1. Season chicken with salt, pepper and paprika. Set aside.
  2. Heat large pan on medium-high heat. Melt half the butter (2 tablespoons). Add the chicken and cook for 5 minutes on each side or until the chicken is browned. Remove chicken from pan, cover and keep warm.
  3. In same pan melt remaining 2 tablespoons of butter, add the garlic and cook until garlic is lightly brown and fragrant. Whisk in the condensed cream of chicken soup and water. Cook until the mixture is hot and bubbly, then turn heat down to low.
  4. Add chicken and broccoli back into the pan cover the pan with a lid and cook for about another 10 minutes or until chicken is cooked through. If you want more firm or al-dente broccoli, add the broccoli after the chicken is almost cooked so that the broccoli is more crunchy.
  5. Serve with rice or pasta and wedges of lemon. Garnish with chopped parsley.

For full information kindly visit bestrecipebox.com.

Categories
chicken dinner maindish meal

SLOW COOKER HONEY GARLIC CHICKEN

Slow Cooker Honey Garlic Chicken is the perfect weeknight meal with just five ingredients. Full of flavor and easy to make with pantry ingredients and almost no prep!

Servings 6 servings

Ingredients
  • 2 tablespoons lite soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons honey
  • 3 cloves garlic , minced
  • 6 chicken thighs , bone in skin on
Instructions
  1. Combine all the ingredients together in the slow cooker until well mixed.
  2. Lay the chicken skin side up in a single layer and cook on low for 6-7 hours.
  3. If your chicken isn’t browned on the top you can put it on a foil lined cookie sheet under a broiler for 2-3 minutes.
For full information kindly visit dinnerthendessert.com.
Categories
chicken dinner mexican

MEXICAN CHICKEN WITH CHEESE SAUCE

Mexican spiced chicken topped with a creamy cheese sauce makes this, Mexican Chicken with Cheese Sauce delicious any night of the week.

yield: 4 servings

INGREDIENTS
CHICKEN
  • 4 boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 ⁄2 teaspoon crushed red pepper flakes
  • 1 ⁄2 teaspoon dried oregano
  • 2 teaspoons paprika
  • 1 1 ⁄2 teaspoons ground cumin
  • 1 ⁄2 teaspoon salt
  • 1/4 teaspoon pepper

CHEESE SAUCE
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1 cup extra sharp cheddar cheese shredded, do not use the bags!

INSTRUCTIONS
CHICKEN:
  1. Mix together your seasonings and season both sides of the chicken breasts well.
  2. Heat a grill pan over medium to high heat, and grill your chicken until done. (int temp 165 deg f)
  3. Set aside.

CHEESE SAUCE:
  1. In a medium sized sauce pot, melt your butter over medium heat.
  2. Whisk in your flour and cook until it begins to just bubble around the edges.
  3. Add in the milk, slowly, whisking to combine as you go.
  4. Continue to whisk until your mix as heated through.
  5. You’ll want to check the temp (I use my finger). You want it to be hot enough to melt the cheese, but not boiling.
  6. When the mix is hot, start whisking in your cheese in small amounts at a time until all of the cheese has been mixed in.
  7. Once the cheese is melted, stir in your paprika and cayenne pepper. Season with salt if needed. Serve hot over the chicken.

For full information kindly visit everydaymadefresh.com.
Categories
chicken dinner

FRENCH ONION CHICKEN

French Onion Chicken: caramelized onions under melted gooey cheese all atop braised tender chicken with a French onion style sauce.  An excellent option for dinner with friends, but your family will want it for a weeknight dinner option!

Servings: 8

Ingredients

  • 8 pieces chicken thighs, with skin
  • 2 + 1 tablespoons olive oil
  • 3 pounds onions, peeled and sliced to 1/4″ thick
  • 1 teaspoon thyme
  • 3 tablespoons flour
  • 2 cups chicken or beef broth
  • 3 cloves garlic minced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1 1/2 cups gruyere cheese (gouda also works well)
  • salt and pepper to taste

Instructions
For full instructions kindly visit westviamidwest.com.

Categories
chicken dinner maindish pasta

ROMANO CHICKEN WITH LEMON GARLIC PASTA

Romano Chicken with Lemon Garlic Pasta – crispy parmesan panko breaded chicken with pasta in fresh lemon garlic cream sauce! Tasty meal in 30 minutes time!

Servings: 2

Ingredients
ROMANO CHICKEN:
  • 1/2 lb chicken breasts, butterflied or thinly cut into cutlets
  • salt and pepper
  • 1/2 cup finely grated parmesan cheese
  • 1 egg
  • dry parsley
  • 1/2 cup panko bread crumbs, homemade or store-bought
  • oil for frying – I used combination of olive oil and sunflower oil
LEMON GARLIC PASTA:
  • 1/2 lb linguine or spaghetti or other pasta
  • juice from 1 lemon, or to taste
  • 3 cloves garlic, minced
  • zest from 1/4 lemon
  • 2 Tbsp butter, cold
  • 2-3 Tbsp whipping cream, or to taste
  • salt, pepper
Instructions
CHICKEN ROMANO:

  1. Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
  2. Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess.
  3. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through.

LEMON GARLIC PASTA: 

  1. Cook pasta according to package direction; drain (reserve about 1/2 cup pasta water).
  2. Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper, and cook until liquid is reduced to about half.
  3. Add 1 Tbsp butter and slowly melt into your sauce, while swirling the pan; add another 1 Tbsp butter and repeat; stir in whipping cream and about 2 Tbsp pasta water.
  4. Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta.
For full information kindly visit kitchennostalgia.com.
Categories
chicken dinner

BAKED CAESAR CHICKEN RECIPE

Caesar Chicken is the perfect melt in your mouth chicken recipe! It’s creamy, simple, and filled with flavor. This easy chicken recipe only has 4 Ingredients and takes less than 30 minutes. It’s one of the absolute BEST chicken recipes out there. This baked caesar chicken is the easiest and tastiest weeknight dinner ever!

SERVINGS: 4

INGREDIENTS
  • 4 chicken breasts boneless, skinless
  • 1 cup Caesar salad dressing (click for homemade recipe)
  • ½ cup sour cream (optional)
  • 1-1½ cup Parmesan cheese grated

INSTRUCTIONS
  1. Heat oven to 375F and spray the inside of an 8″ x 11″ baking dish with cooking spray.
  2. If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾”-1″ thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
  3. Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.
  4. Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
  5. Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
  6. If desired, garnish with chopped parsley.

For full information kindly visit thecookierookie.com.
Categories
chicken dinner maindish

Creamy Parmesan Carbonara Chicken

Creamy Parmesan Carbonara Chicken is the ultimate twist! Crispy, golden chicken fillets soak up a carbonara inspired sauce for a new chicken recipe loved by the entire family.

Servings: 4

Ingredients
For The Chicken:
  • 2 large boneless and skinless chicken breasts , halved horizontally to make 4 filets
  • 2 heaping tablespoons flour (all purpose or plain)
  • 3 tablespoons finely grated fresh Parmesan cheese
  • 1 teaspoon salt
  • Cracked pepper
For The Sauce:
  • 1 tablespoon olive oil
  • 2 teaspoons butter (or sub with oil)
  • 8- ounces | 250 grams bacon , trimmed of fat and cut into strips (I use shortcut bacon in Australia)
  • 1 small onion , chopped
  • 6 large cloves garlic , minced or finely chopped
  • 1-1/2 cups half and half (or use reduced fat cream or evaporated milk)*
  • 1/2 cup finely grated fresh Parmesan cheese
  • 1/2 teaspoon cornstarch (cornflour) mixed with 2 teaspoons of water
Instructions
  1. Season the chicken with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken in the flour mixture; shake off excess and set aside.
  2. Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.
  3. Add the bacon strips to the pan and fry until crispy. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about 1 minute). Reduce heat to low heat, and add the half and half (or cream). Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
  4. Add the chicken back into the pan to serve.
  5. Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favourite pasta, or rice.
        For full instructions kindly visit cafedelites.com.